Katsu Curry

Method

Curry sauce

1. Break the curry blocks into a saucepan and whisk with the 250 ml (1 cup) boiling water until smooth.
2. Once smooth, add the remaining 375 ml (1½ cups) water and the MSG. Simmer on the stove, stirring often, until thick, about 5–10 minutes.
3. If using, stir in the boiled potato and carrot and keep warm over low heat.

Chicken

1. Pound the chicken between two sheets of baking paper until it's an even thickness, about 1.5 cm.
2. Mix the flour, salt and pepper in a shallow dish. Put the beaten egg and the panko in two more dishes.
3. Coat each piece in the seasoned flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides.
4. Heat the oil to 170°C (340°F) and fry one or two pieces at a time for 3–4 minutes each side, until deep golden and cooked through.
5. Drain on a wire rack so it stays crisp, then slice into strips.

To serve

1. Spoon rice into one side of each bowl and curry sauce into the other.
2. Lay the sliced chicken on top, and scatter with cheese if you like.